Pollo en Pulque (Drunken Chicken)
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1-2 Tbsp. olive oil
1 small white onion, peeled
3 cloves garlic, peeled, minced
4 chicken breasts with skin on, rinsed, patted dry
4 leg quarters with skin on, rinsed, patted dry
1 cup medium-dark beer (Modelo or Dos Equis)
1 cup chicken broth
1 large very ripe tomato, washed, diced
1 pierced fresh jalapeno chiles or 2 pierced serrano peppers
2 dried allspice berries, crushed
1 small piece soft cinnamon, see cook’s note
kosher salt
6 red potatoes, quartered, or substitute 10 whole small potatoes
Instructions:
Preheat the oven to 375F.
In a medium saucepan, heat the olive oil over medium heat. Add the onions and garlic and saute until they are tender, 3-5 minutes. Pour the onion mixture into a large casserole dish and place the chicken on top. Add the beer, chicken broth, tomato, jalapeno, allspice berries, cinnamon and salt.
Cover the casserole dish and bake for 30 minutes. Add the potatoes and bake an additional 30 minutes. Uncover the casserole dish and bake for 15 minutes or until the top browns. Serve with hot white rice.
Cooks note: Soft cinnamon has a milder flavor and is soft and crumbly. Look for it in Hispanic markets. It also is called Ceylon.
Yields 8 servings.
Recipe from www.thatsmyhome.com.